Who Needs Eggs? Tofu Rancheros With Avocado

The backbone of any rancheros is the sauce, and for maximum flavor with little effort, this recipe from The Complete Plant Based Cookbook uses roasted canned tomatoes with brown sugar, zesty lime juice, and fiery green chiles. What you need:2 (28‑ounce) cans diced tomatoes4 teaspoons lime juice, divided, plus lime wedges for serving1 tablespoon packed brown sugar1 onion, chopped½ cup chopped canned green chiles¼ cup olive oil, divided2 tablespoons plus ½ teaspoon chili powder, divided4 garlic cloves, sliced thin1 (14-ounce) package firm tofu, halved lengthwise, then cut crosswise into 12 ½-inch-thick slabs¼ teaspoon salt¼ teaspoon black pepper1 cup fresh cilantro leaves4 scallions, white parts sliced thin, green parts cut into 1-inch pieces1 avocado, halved, pitted, and diced8 (6‑inch) corn tortillas, warmedWhat you do: